Antipasto Picnic Salad Recipe

Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it’s chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania

"Typically in authentic Italian Cooking any "Antipasto" Refered to a smaller, lighter food eaten before the main course. A salad or appetizer if you prefer to call it. An antipasto on the menu was a sign of prosperity, because of the fact that it was lighter and less fufilling than pasta, breads, large cuts of meat and so on. To Have an "antipasto" salad with Pasta in it is a complete condriticion to the original definition of the food. Other than that the dish itself seems very nice and I respect the combination of ingredients."

"This is absolutely out of this world and very close to a main dish. I made half the recipe and substituted 8 oz Kalamata olives for the ripe olives. For the dressing, I reserved 2 z of the giardiniera liquid, 2 oz of the Kalamata liquid and 6 oz Zesty Italian Dressing. The Kalamata olives and liquid gave it it that extra kick. I served it at a Senior Luncheon and everyone begged for the recipe. I use the HOT giardiniera when I make it for my family."